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Coconut Red Lentil Dal

When the weather gets cold, I crave cozy, flavorful foods. I searched on one of my favorite websites Food52 and came across a recipe with lentils and an Indian flavor profile! I’m super-fond of those little beans; they’re high in fiber, full of good protein, low in calories, basically fat free, quick and easy to cook, ludicrously cheap, substantial, versatile and delicious. I also really like experimenting with different seasonings, so I went out and purchased coriander, cumin seeds, and mustard seeds! When all the ingredients were simmering together on the stovetop, they emitted a beautiful and rich scent throughout the apartment. I chose to serve it with naan, but I bet it would taste delicious with basmati rice! Can't wait to make this again. Enjoy!

Namaste,

JAA

Ingredients

Makes 11 cups

3cups red lentils (masoor dal)

1medium yellow or red onion, roughly chopped

1cup tomatoes, canned or fresh, finely chopped

1/2teaspoon cayenne pepper

1teaspoon ground cumin

1teaspoon ground coriander

1/2teaspoon ground turmeric

1tablespoon sea salt

2tablespoons vegetable oil

2teaspoons cumin seeds

1teaspoon black or yellow mustard seeds

1/2medium red or yellow onion, finely chopped

15 to 20fresh or frozen curry leaves (optional but worth seeking out)

114-oz can coconut milk

In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.

In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.

Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.

Serve with hot naan or basmati rice, and enjoy!

First image courtesy of food52 because I ate it before I could take a picture in my bowl!!!